Bats of Texas

With all new illustrations, color photographs, revised species accounts, updated maps, and a sturdy flexible binding, this new edition of the authoritative guide to bats in Texas will serve as the field guide and all-around reference of choice for amateur naturalists as well as mammalogists, wildlife biologists, and professional conservationists.
Texas is home to all four families of bats that occur in the United States, including thirty-three species of these important yet increasingly threatened mammals. Although five species, each represented by a single specimen, may be regarded as vagrants, no other state has a bat fauna more diverse, from the state’s most common species, the Brazilian free-tailed bat, to the rare hairy-legged vampire.
The introductory chapter of this new edition of Bats of Texas surveys bats in general—their appearance, distribution, classification, evolution, biology, and life history—and discusses public health and bat conservation. An updated account for each species follows, with pictures by an outstanding nature photographer, distribution maps, and a thorough bibliography. Bats of Texas also features revised and illustrated dichotomous keys accompanied by gracefully detailed line drawings to aid in identification. A list of specimens examined is located at batsoftexas.com.

Contents

Foreword

If you’re looking for hidden kitchen stories, Texas is a good
place to start. It’s a state that’s chock full of iconic food with
a good story behind it, food that says America. A man with
a used potato ricer, some masa, and a dream. It’s the stuff our
country is made of. We call them kitchen pioneers and visionaries...

Acknowledgments

In my family of origin, I am especially thankful to my paternal
grandmother, Daisy Dean Doolin, for inventing the concept
of cooking with Fritos; to my father, C. E. Doolin, for his
ingenuity; to my mother, Mary Kathryn Doolin, for sharing her
precious memories with me; to my oldest brother, Charles W....

Introduction

My father, Charles Elmer Doolin, was one of four
founders of the Frito Company, the company that
made and continues to make Fritos® corn chips
along with a variety of other snack foods. Charles Elmer (or
“C. E.,” as he was called) Doolin was also the husband of Mary...

Chapter 1: San Antonio

Corn chips, which are derived from corn masa like that
used in tortillas, were originally developed by Gustavo
Olguin. My father worked for him as a fry cook for a
short time. Olguin had been a soccer coach in his native Mexico.
He and his business partner, whose name doesn’t survive...

Chapter 2: Cooking with Fritos

In 1937 the Frito Company created a point-of-sale department.
(“Point of sale” refers to marketing that is used in
stores, such as rack headers and recipe folders; the point-ofsale
department has since been replaced by two departments,
marketing and sales.) The point-of-sale department came up...

Chapter 3: Frito Kids

My paternal grandparents, Charles Bernard and
Daisy Dean Doolin, moved to San Antonio from Kansas
City in 1909. They came to Texas because my
grandfather’s health required warmer weather—he had a lingering
illness that may have been tuberculosis—and because...

Chapter 4: Diversification

Dad decided to diversify into potato chips and various
other snack foods long before he met Herman Lay. I found
a letter Dad wrote to his parents (he addresses them as
“Papa and Mama”) in 1934, soon after his move to Dallas to
open a new headquarters. In the letter he writes, “I experimented...

Chapter 5: Cattle and Corn

Even though my father is best known as the premier
founder of the Frito Company, he had his finger in many
pies, and he was an active, creative, and wide-ranging entrepreneur.
Hybridizing corn; cross-breeding cattle (Brahma
bulls with Black Angus cows, producing a hardier cross-breed...

Chapter 6: Inventors and Inventions

Dad was constantly coming up with ideas to help sales,
and he liked to tinker and invent devices that would improve
the business. He and my Uncle Earl learned about
patents from my paternal grandfather, C. B. Doolin, a steam
engineer who owned a garage where he repaired steam engines...

Chapter 7: Ronald

I n January 2008 I took a trip to interview my half-brother
Ronald Elmer Doolin. Until then, the last time I had seen
Ronald was seven years ago and before that, forty-seven years
ago. When I met with him recently, I learned a lot of new things
about my father and the history of the Frito Company. I knew...

Chapter 8: Fritos Chili Pie®

According to a newspaper article published in the
1960s, “While recipes are created for Frito-Lay’s entire
line of snack products and canned foods, perhaps the
most famous recipe developed by the Consumer Service department
is that for Fritos Chili Pie.”
Fritos Chili Pie, still one...

Chapter 9: Natural Hygiene

Dad had a weak heart and sought out the advice of Dr.
Herbert M. Shelton rather than follow the American Medical
Association’s prescribed practices. Shelton graduated
from the American School of Naturopathy with two doctoral
degrees—one in naturopathy and one in naturopathic literature...

Chapter 10: Desserts

Alth ough in my family we almost never ate dessert or
anything else with refined sugar in it, I was encouraged
to learn to bake by my mother and my governess, Mrs.
Verna Johnson. My first lesson as a dessert-maker was baking
pineapple upside-down cake. Mrs. Johnson taught me how to...

Chapter 11: Then and Now

I recently met Indra Nooyi for the first time. She is the
current CEO of PepsiCo. (Frito Lay merged with PepsiCo in
1965.) PepsiCo is a conglomerate made up of Pepsi, Frito
Lay, Tropicana, Quaker, and Gatorade. Having read about Indra
in the cover story of the March...

Chapter 12: Cooking with Fritos Today

I love to update classic recipes. I have been tasting lots of
Southwestern foods and developing my own recipes as well
as variations on some of the vintage Fritos recipes included
in this book. My thinking about cooking has evolved in recent
years. And my repertoire of ingredients has grown to include...

Epilogue

Shortly after Dad’s death, the Frito Company board
of directors and executives assembled to ceremoniously
honor my father with the reading and presentation to my
mother of this proclamation.
When Charles Elmer Doolin organized The Frito Company in
1932 it employed four people, making a single product, in a...

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